Salad Lyonnaise (identical).
Caul soup with scallop (thank you VR). Blended it this time, which made it super creamy. The scallop was delicious. However, my plan to have it "float" on the fluerrettes failed. They just sank. Oh, and I also added white truffle oil, which really made it sing.
Onion tart. I am proud of myself because I suck at baking, yet I did not fuck this up. It was delicious. Good dough.
Main course: "Lambipops". That is, I took two whole 8 rib racks, removed every other bone and frenched the rest down to the end, removed the fat layer, and tied the meat in to circles, a la a cote de boeuf. They were very cute. With the long ribs and the circular meat, they looked like lollipops. Pan roasted, then served with a lamb bordelaise. I had made lamb stock earlier. Then I used the trimmings from the racks to make espagnole, then bordelaise the usual way. Except all lamb, no beef or veal stock lamb fat and trimmings rather than bacon.
Served that with a green bean/shallot/mushroom/bacon puree (delicious, but it looked like baby food); turned carrots (I did a pretty good job on these, getting better at tourne, I think), and Pommes Maxim. This is like Pommes Anna, except super thin and one layer. You lay them out on a Silpat and bake on low heat. Supposed to form a light, crisp sheet. Mine did not work. The edges cooked too fast, and the centers stayed soggy. I sliced them very thin on the mandoline, but maybe not thin enough. Will try again.
Plating remains my hideous weakest link. Just very bad overall. I try, though. The idea was to put the puree in the middle, put the chops on it with the bones forming an "X" and the potato cake in the X. Well, the lamb just sank in the puree, I had a hard time keeping the "X", and some of the potato cakes were too floppy to stand up. Also, the sauce really had nowhere to go but on the lamb, and it just got all down into the puree.
Everything tasted good, but presentation was a D- at best.
Dessert: Chocolate mousse, no tricks, just as I learned it in school. Well done, but whipping the cream and egg whites by hand with a balloon whisk almost took my arm off.